Thursday, November 26, 2015

Week of November 23rd, 2015

Friendsgiving with community group

*Chicken and Sausage Jambalaya- mild flavors which made it easy to serve to kids (I used diced tomatoes instead of rotel)

*Autumn Pear Salad with maple balsamic dressing- such a lovely holiday salad

Thanksgiving

Chipotle

Frozen greek dinner from the freezer

Tuesday, November 10, 2015

Monday, November 2, 2015

Week of October 19th, 2015

Best Baked Manicotti- This uses no-bake lasagna sheets instead of manicotti shells. Easier than stuffing the shells, but still a time-consuming meal to make

Chili Verde- We served this for company and we all went back for seconds. Perfect to throw into the crockpot on high before church and having friends over for lunch!

Crispy Southwest Chicken Wraps- perfect meal to wrap up for a picnic in a corn maze!

Queso Turkey Burgers- yep these were reeeeeeeeeeeeally good

Panzanella Salad

Chicken Bacon Ranch Panini- Mark's birthday lunch

My favorite fall salad at my sister's

Kale pesto pizza
1 lb. refrigerated pizza dough (TJs dough is always awesome!)
1 t olive oil
1/8 t sea salt
1 (8 oz) package sliced fresh mozzarella
2 medium tomatoes, thinly sliced
4-6 fresh basil leaves

For the Kale pesto:
1.5 c chopped Kale
1/2 c raw almonds
1 to 2 cloves
1/4 t sea salt
juice from 1/2 lemon
3T extra virgin olive oil
(process until smooth)

Preheat oven to 400 degrees. Get pizza dough to room temperature (about 20 minutes on counter). Roll out dough to a flat circle or oval. Place the dough on a parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt.
Spread the pesto sauce evenly on the pizza, leave a border for the crust. Top with the mozzarella and tomato slices. Bake for 20-25 minutes.
Remove from the oven and top with the fresh basil and more sea salt, if desired.


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